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Super-Fast Spinach, Pesto and Cheese Lasagna

It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade.

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Recent Reviews

We made it the day before and prepped 3 versions: 1 with whole wheat noodles, 1 with mild Italian sausage added, and 1 more or less to the recipe. We made a huge batch of the ricotta, parmesan, egg mixture and mixed the spinach and pesto in with it. We used slightly less cheese than the recipe called for bcs of the qualities the cheese came in. We topped the lasagnes with 1/3 fontina and 2/3 mozzarella. The cooking time was perfect with no crunchy overcooked corners! Will definitely make again.

curious_kate from Seattle, WA /

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Used a combo of mozz, parmesan, ricotta and a bit of feta. Used fresh spinach (not cooked) and folded that into the cheeses. Used 2 eggs as others suggested. Also threw in mushrooms because I had them. (I think eggplant would be a really good addition to this too.) Topped with fresh diced tomatoes, a few cloves of garlic (minced), and a drizzle of olive oil. I really liked the addition of toms and garlic on the top. Overall, a great, easy dish. I didn't give it 4 forks mostly because it is not original, but still very good.

jeniotate from Milwaukee WI /

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Very good. I used fresh spinach. Great base recipe that can be tweeked and changed.

sherryleigh353 /

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Everyone loved this!
I followed the advice about mixing the spinach and pesto in with the ricotta... worked great.
The pesto I bought turned out to be very mild, so I used the whole 7oz package. It was even a bit bland, but after adding the cracked peper and salt it took on a nice flavor. I can see being careful about overdoing the pesto. When I make my own pesto it's 1000x stronger. 7oz of that would make my guests pass out.
I also made sure the spinach was drained really well to keep the lasagne from getting watery, and I didn't use a full cup of sauce each layer, just enough to cover. I love this sauce called Rao's. It's pricey but it went so perfectly in this lasagna. I also mixed the Fontina with a little mozzarella.
This was a big hit and not hard at all. I'll be making it again for sure.

lrsimpson /

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I've made this faithfully. Other nights, I've made modifications based on what's on hand. Either way, it's a big hit at parties. Great way to feed a crowd and have them feel cherished that you made it from scratch.